The aim of this course is to provide information about innovative culinary trends and global dietary patterns, enabling students to apply this knowledge in their professional careers
Course Content
This course contains; Geographical indications,Fusion Cuisine - Moleculaer Gastronomy,Vegan and Vegeterian Diet,Vertical Farming- Permaculture,Neurogastronomy,Raw food,Digital gastronomy, Edible Insects and Greens,Street Food – Green Food Cuisine,Living Cuisines,The Effects of Social Media on Gastronomy,Functional Food- Functional Diet, Halal Foods,Kosher foods.
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
X
10
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
4
3
12
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
2
4
8
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
77
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
INNOVATIVE CULINARY TRENDS
-
Fall Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Elif TURGUT
Assistant(s)
Aim
The aim of this course is to provide information about innovative culinary trends and global dietary patterns, enabling students to apply this knowledge in their professional careers
Course Content
This course contains; Geographical indications,Fusion Cuisine - Moleculaer Gastronomy,Vegan and Vegeterian Diet,Vertical Farming- Permaculture,Neurogastronomy,Raw food,Digital gastronomy, Edible Insects and Greens,Street Food – Green Food Cuisine,Living Cuisines,The Effects of Social Media on Gastronomy,Functional Food- Functional Diet, Halal Foods,Kosher foods.
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
